How to Make an Easy Sourdough Bread Recipe (Even If Yeast Hates You)

Let’s Be Real—Store-Bought Bread Is a Scam

You ever look at a loaf of store-bought bread and think, “Why does this taste like chewy sadness?” Yeah, same. If you’ve ever wanted to feel like a wizard conjuring edible clouds from your kitchen, this easy sourdough bread recipe is your new magic spell. No, you don’t need a degree in fermentation or a tiny gnome living in your oven.

TBH, if you can stir, wait, and not panic when your dough looks like an alien lifeform, you’re golden.

Why This Recipe Is Legit Awesome

Because duh, it’s sourdough bread—but easy. No 12-hour meditation rituals, no flour-sifting like you’re reenacting the Great British Bake Off.

• Zero commercial yeast needed. Your starter does all the heavy lifting.
• That crusty exterior and fluffy, tangy center? Chefs kiss.
• It looks super fancy, so people will think you’re a kitchen god/dess.
• It’s literally 3 ingredients (unless you’re feeling extra).

Impress guests, your dog, your in-laws—heck, impress yourself.

Ingredients You’ll Need

Yep, it’s that minimalist:

• 3 ½ cups (420g) bread flour – All-purpose works in a pinch, but bread flour gives better chew.
• 1 ½ tsp salt – Go sea salt for flavor flex.
• 1 cup (240g) active sourdough starter – Bubbly and ready to party.
• 1 ⅓ cups (320g) warm water – Think baby bath temp. Not boiling lava.

Optional Extras (AKA Flavor Drama):

• A pinch of sugar or honey (if you like a hint of sweet).
• Herbs (rosemary, thyme, etc.) for aromatic vibes.
• Seeds (flax, sesame, chia) if you’re feeling earthy.

Tools & Kitchen Gadgets Used

Time to flex that Amazon cart.

• Mixing bowl – Big enough to hold your ambitions and sticky dough.
• Bench scraper – For shaping and not swearing.
• Dutch oven – Your sourdough’s luxury hotel. (Enamel-coated preferred.)
• Kitchen scale – Accuracy = fewer regrets.
• Proofing basket – Optional, but makes you look pro.
• Flour sack towel – For covering during rise. Or fashion? (Kidding.)
• Lame or sharp knife – For scoring the dough like a baking ninja.
• Cooling rack – Hot bread needs space too.

Step-by-Step Instructions

1. Mix It Up

Combine flour, salt, and water in your mixing bowl. Add the sourdough starter and stir until it’s shaggy like a bad hair day. Cover and let it chill for 30 minutes.

2. Stretch & Fold Like Yoga for Dough

Over the next 2 hours, stretch and fold every 30 minutes. Just lift, stretch, and fold over itself. Four sets. You got this.

3. Let It Nap (Bulk Fermentation)

Cover that beauty and let it ferment for 4-6 hours at room temp. It should double in size and jiggle like it just heard a good joke.

4. Shape the Dough

Lightly flour your surface and hands. Turn the dough out gently. Form into a tight ball. Use your bench scraper and pretend you’re a bread sculptor.

5. Final Proof

Place dough in a floured proofing basket or bowl. Cover and refrigerate for 8–12 hours (overnight is perfect).

6. Bake Day, Baby

Preheat your oven to 475°F (245°C) with the Dutch oven inside for at least 30 minutes. Transfer dough (gently!) into it, score with your lame, cover with lid, and bake for:

• 20 minutes with lid on
• 20–25 minutes lid off for that golden crust

7. Cool Before You Attack It

Let it cool on a wire rack for at least 1 hour (yes, really). Slicing too soon ruins the crumb. Patience, young padawan.

Calories & Nutritional Info (Per Slice, 12 slices per loaf)

• Calories: ~180
• Carbs: 35g
• Protein: 5g
• Fat: 0.5g
• Fiber: 1.5g
• Sodium: 290mg

FYI: Sourdough is easier on the gut and may have a lower glycemic index. Plus, it makes you feel fancy.

Common Mistakes to Avoid

1. Dead Starter = Dead Dreams
If your starter isn’t bubbly and active, your loaf will be flat and sad. Feed it, love it, wait for peak activity.

2. Hot Water = Murder
Too hot = dead microbes. You want warm, not scalding.

3. Over-Flouring Your Surface
It’s dough, not a sandcastle. Too much flour = dry bread.

4. Rushing the Rise
This isn’t express baking. Let the dough develop. Your tastebuds will thank you.

5. Scoring Like You’re Sabotaging
Gentle, clean slashes. Not dough destruction.

Variations & Customizations

1. Keto(ish) Sourdough
Swap half the flour with almond flour. Not traditional, but good if you’re low-carbing with commitment issues.

2. Spicy Jalapeño-Cheddar
Add ½ cup chopped jalapeños + 1 cup shredded cheddar during the final stretch/fold. Fire AND cheese? Yes.

3. Herby Mediterranean Vibe
Mix in 2 tsp dried oregano, thyme, and chopped olives. Pretend you’re baking in Santorini.

FAQ: People Also Ask

Q1: Can I make sourdough bread without a Dutch oven?
Sure can! Use a baking stone and an inverted tray with water to create steam. Not exactly the same, but it works.

Q2: Why is my sourdough dense?
Usually it’s an under-proofing issue. Or your starter wasn’t in the mood. Give it more time.

Q3: How do I know if my starter is ready?
It should double in size within 4–6 hours after feeding and pass the “float test” (a spoonful floats in water).

Q4: What flour is best for sourdough bread?
Bread flour = best texture. All-purpose works but is less chewy. Whole wheat adds nuttiness.

Q5: How long does sourdough bread last?
3–4 days at room temp, stored in a paper bag or wrapped in a tea towel. Don’t refrigerate—it dries it out.

Q6: Can I freeze sourdough bread?
Yes! Slice it first, then freeze in a zip-top bag. Toast straight from frozen. Magic.

Q7: Do I have to discard starter every time I feed it?
Yep, unless you want a bubbly monster that takes over your fridge. Discard keeps it manageable.

Final Thoughts: Bake It ‘Til You Make It

Look, no one becomes a sourdough pro overnight. But this easy sourdough bread recipe? It gives you the goods with minimal existential dread. You’ll never want to buy that bland supermarket loaf again. Promise.

Now go forth and bake! And hey—tag me in your crusty creations so I can pretend I taught you everything 😉